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From: $190.00
This groundbreaking book provides a deeper look at the critical connection between soil health and the health of our food supply. This resource contains a wealth of practical knowledge and will be both inspiring and applicable in your nutrition practice. Features:
This course is CDR-approved for 35 CPEUs for RD/RDNs and DTR/NDTRs, and CBDCE-approved for 35 CEUs for CDCESs. Please note course expiration date below.
CPEU/CEU: 35
Course Expiration Date: 03/31/2028. You have until that date to complete your CPEU Evaluation or Webinar Feedback Survey for this course.
Learn more about course expiration dates.
The CDR Activity Number for this course is: 187628
What Your Food Ate: How to Heal Our Land and Reclaim Our Health Book + CE Evaluation (Exam)
Course Type: 741—Enduring Activity
Includes CE Evaluation/Reporting Form: You will submit it online and receive your CE Certificate immediately.
Suggested Learning Level: 1
Nutrient density and profile of both plant and animal foods can be greatly influenced by the health of the soil. Gain a deeper understanding of the negative effects of conventional farming practices on soil health and the agricultural and human health benefits gained from regenerative farming practices. Educate yourself on the ways that farming practices impact soil health and ultimately the health of crops, livestock, and humans, so you can better educate your clients.
Features:
This is an essential topic for all RD/RDNs. Gain a comprehensive, evidence-based understanding of soil biology and how it translates to the health of our food supply, animals, and us. Learn how farming practices impact soil health, nutrient density, livestock health, and human health. Understand the difference between conventional and sustainable regenerative farming practices and the impact they have on health. What Your Food Ate: How to Heal Our Land and Reclaim Our Health CE course will open your eyes and impart a wealth of knowledge to use in your practice.
Published 2022. 380 pages. 35 CPEU CE Course. See the PIs tab for suggested Performance Indicators.
What Your Food Ate: How to Heal Our Land and Reclaim Our Health awards 35 CPEUs in accordance with the Commission on Dietetic Registration’s CPEU Prior Approval Program.
Discover Skelly Skills’ other food and culinary science CE courses.
Learn more about authors David R. Montgomery and Anne Bikle.
CPEU/CEU: 35 NOTE: Course Expiration Date: 03/31/2028. You have until that date to complete your CPEU Evaluation or Webinar Feedback Survey for this course.
1.1.1 Participates and documents engagement in professional development activities to maintain and enhance competence.
1.1.3 Keeps abreast of changes in practice and in the practice environment that affect individual competence and legislative scope of practice.
1.1.5 Integrates new knowledge and skills into practice.
1.3 Recognizes and manages situations with ethical implications.
1.7 Applies cultural competence and consideration for social determinants of health to show respect for individuals, groups and populations.
2.4.1 Demonstrates, teaches or facilitates environmentally friendly and sustainable practices that support accessible and healthful food, water, and reduce waste and positively impact the health and well-being of individuals and populations.
3.2.3 Delivers accurate and credible messaging.
4.2.8 Challenges, encourages and supports others to take action to advance the profession.
5.1.1 Demonstrates effective problem solving and professional judgment to address needs.
5.1.2 Interprets and integrates evidence-based research and literature in decision-making.
5.1.3 Identifies misinformation and inaccurate information in order to inform decision-making.
5.2.1 Identifies potential or existing opportunities and challenges.
5.2.2 Reflects on own values, beliefs and biases.
5.2.3 Demonstrates insight concerning personal expertise and limitations.
5.2.4 Investigates alternative explanations for deficits or challenges and considers alternative methods and provides justification for
selected option(s).
5.2.5 Analyzes and synthesizes information and identifies new information, patterns and findings.
5.2.6 Integrates relevant information with previous learning, experience, professional knowledge, and current practice models.
5.2.7 Identifies and implements a plan to address opportunities and challenges.
5.2.8 Evaluates the effectiveness of plans and decisions and make adjustments when needed.
7.1.1 Identifies gaps in evidence to determine research priorities.
7.1.2 Uses established benchmarking to inform practice.
7.8.1 Masters and maintains current and evidence-based knowledge within subject areas.
8.2.1 Applies knowledge of biological, environmental, physical or chemical properties that may cause food and water to be unsafe for human consumption.
8.2.5 Develops, implements and adheres to policies and procedures to optimize food and water safety.
8.2.6 Identifies and implements risk management and environmental safety principles to enhance public safety and reduce risk to self, staff, clients/patients, public and organizations.
8.4.3 Formulates a clear understanding of the nature of problems or the need for improvement to achieve desired outcomes.
8.4.4 Develops, modifies or implements strategies, techniques and tools for process or system improvement.
8.4.7 Uses established benchmarking and best practices to inform practice.
9.1.1 Interprets and applies evidence-based literature and standards for determining nutritional needs of target audiences.
9.1.2 Integrates knowledge of biological, physical, and social sciences with knowledge of food and nutrition to make decisions related to nutrition care.
9.1.3 Evaluates the chemical nature and composition of food on food quality, acceptability, and compatibility to inform product development, menu planning and food preparation techniques.
9.1.4 Integrates knowledge of macro- and micronutrients for digestion, absorption and metabolism throughout the lifespan in practice.
9.1.5 Demonstrates knowledge of nutrient requirements throughout the lifespan, and their role in health promotion and disease prevention.
9.2.1 Engages in educational activities to maintain knowledge and to obtain new knowledge of diseases and clinical conditions.
9.2.2 Differentiates between outdated and current evidence-based practice related to the management of diseases and clinical conditions.
9.2.3 Analyzes new information and how it impacts medical nutrition therapy.
9.2.4 Integrates new knowledge of disease states and clinical conditions into practice.
9.4.1 Gains an understanding of integrative and functional medicine models and interventions and how these models and interventions are applied to nutrition and dietetics service.
9.4.2 Critically evaluates the credibility of integrative and functional medicine research and literature, using evidence-based criteria, to respond to inquiries and to determine the appropriateness of incorporating these interventions into nutrition care plans.
9.4.3 Identifies research gaps to support conscious decision-making.
10.2.1 Evaluates learning needs of individuals and target groups.
12.1.4 Interprets and advises on food manufacturing standards, regulatory requirements, policies and national dietary guidelines to inform others and to support product development.
12.2.5 Reviews and evaluates science and evidence-based literature to validate claims
12.2.7 Educates project team on nutrition claims using current science and evidence-based literature.
13.1.1 Advocates for and promotes food and nutrition programs and resources to address issues of food insecurity, nutritional health and overall health and wellness.
13.1.3 Collaborates with community partners and stakeholders in promoting health and disease prevention.
13.2.1 Identifies determinants of health and influences on population health status.
13.2.2 Identifies and reviews evidence-based literature to create programs and to justify needs and actions.
13.2.3 Identifies individual, organization and government roles and responsibilities within public health and health care systems.
13.2.10 Examines the impact of global food supply and sustainability in order to identify target population needs and barriers.
13.3.1 Designs programs, interventions, or initiatives based on assessment and surveillance data and evidence-based literature.
13.3.5 Takes into consideration World Health Organization and public health policies and standards to design programs, initiatives and interventions.
13.3.6 Prioritizes goals and objectives based on health problems and health problem changeability.
13.4.1 Communicates with stakeholders using agricultural terminology and concepts.
13.4.2 Applies knowledge of local and global food markets, food production systems and nutrition regulations.
13.4.3 Makes recommendations to increase sustainable, resilient, and healthy food and water systems while reducing impact on people, animals and the environment.
13.4.4 Makes recommendations to prevent and divert wasted food throughout the food system.
13.4.5 Identifies and creates partnerships with local and global food growers and producers to increase access to nutrient-dense food/crops that are affordable, culturally relevant, environmentally friendly, efficient, resilient and substantiable.
14.2.3 Incorporates principles of food science and production in recipe development.
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CPEU/CEU: 32
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CPEU/CEU: 20
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CPEU/CEU: 18
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CPEU/CEU: 26
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Skelly Skills offers two types of Continuing Education (CE), also known as Continuing Professional Development (CPD). The two types of CDR-approved CE we offer are:
For each of these types of CE, we offer Continuing Professional Education Units (CPEUs — also called CEUs, clock hours, or CPD hours).
Our prior approved enduring CE courses all include a CE exam. This is important for some of you because you *may* be limited by the number of prior approved enduring (aka self-study) hours you can accumulate. For each course, you will need to complete the CE exam through our online testing system. It’s easy and you’ll get your CE Certificate of Completion as soon as you pass the course (or complete the Feedback Survey, in the case of our one-hour on-demand CE webinars).
Our live CE webinars include a Feedback Survey. Within 24 hours of the live webinar, we will send an email with the Assessment ID and Key ID to complete the Feedback Survey through our testing system. Once you complete that, you’ll immediately be able to print and/or download your CE Certificate of Completion (it will also be emailed to you).
Step 1: Visit Skelly Skills and choose the topic and book or other course type you want to study. The number of CPEUs/CEUs/CPD hours are shown on each product page. Note to international customers: You can change the display currency using the icons on the right of the page.
Step 2: Pay online—you’ll get virtual courses immediately or else you’ll receive the book in the mail along with the CE exam booklet (we call this a ‘CE Evaluation’). Note: for books that we publish in-house, we include the CE exam and testing info in the back of the book, not as a separate booklet.)
Step 3: Study the course content. Once you have finished, complete the online exam at our testing site using the Assessment ID and Key ID (password) provided to you in the CE Evaluation, or on the course webpage if you are completing an on-demand webinar or online course.
That’s it! Once you have passed your exam, you’ll receive a PDF certificate of completion which includes the number of CPEUs/CEUs/CPD hours.
Purchase your webinar and receive a link to the webinar immediately.Â
Watch your webinar and then submit the CE Feedback Survey form by the course expiration date.
After submitting your CE Feedback Survey, you will be able to download your CPEU/CEU certificate as a pdf and keep for your records.
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Gretchen Witowich, MS, RDN, CD, Williams Bay, WI, Private Practice Dietitian –
This is a great building block to information we rarely are taught in traditional nutrition/dietitian programs, but yet is so critical. It is crucial to understand that the nutrient values we assume, and the practices that produce them, are likely not what we think, and will continue to change, if we do not pay greater attention to the practices that promote more nutrient-dense foods.
Kathi Foltyn, RDN, LDN, Pennsylvania, Clinical Dietitian –
This book really opened my eyes to the urgency in repleting our soils and the necessity of supporting regenerative farming systems. I learned very useful information on TMRs, what we are short changing in not allowing animals to forage, and reacquainted myself with CLA!
Chelsea Moore, RDN, Seattle, WA –
This was such a wonderful book! Very dense with information, excellent resources, and inspiring to help others understand how farming impacts our health.
Candice Davis, MPH, RD, Greensboro, NC –
The education was enlightening as to major issues with our food supply and solutions that could be put in place to fix the problems.
Jessi Like, RD, Loveland, CO –
Many aspects of this book enhanced my knowledge of regenerative farming and human nutrition. The chapters on omega-3 and omega-6 fatty acids expanded my understanding of these nutrients and how they impact overall health. Another valuable lesson learned is regarding the numerous benefits of dietary phytochemicals on health. Finally, I learned more about the intricate relationships between plants, mycorrhizal fungi, and microbial communities within the soil. This is a complex topic that I had no prior knowledge of. Ultimately, an underlying message from this book is to eat a variety of plants produced in healthy soil along with meat and dairy from pasture-grazing ruminants. This message is important for me to communicate with my clients in nutrition counseling sessions. I now possess more data to support the idea that eating an omnivorous and diverse diet of whole foods is paramount to good health. This information allows me to help my client make informed decisions about their food choices, including how they source their food. This book will serve as the foundation for my continued learning on regenerative farming practices and soil health.
Lisa Siegmann, RDN, LD, IFNCP, CFSP, Cincinnati, OH –
This course connects so many complexities to a part of the food web we often don’t see, and is for many hidden in the background on autopilot. I found this stimulating and very helpful in bridging the gap to my intuitive leanings of living off the land relying on an inherently divine construct of nature and the science not supporting that with the cardiovascular findings in the research about the role of saturated fat in chronic disease There were SO MANY morsels of scientific fact-sharing that further illuminated what is wrong and why. I wish there were more books like this about the agriculture system, the differences between conventional and more natural efforts, that give the nutrition professional more insight via details. This will better equip us to converse with farmers, food processors, food markets, and last but not least, the consumer.